Recipe Tips

Preparation

Mix yogurt, chopped cilantro, and lime juice in small bowl. Season to taste with salt and pepper. Cover and chill.

Cut 2-inch-long, 1/2-inch-deep slits into outside of both sides of fish, spacing 2 inches apart. Sprinkle fish inside and out with salt and pepper. Place parsley sprigs, thyme sprigs, fennel fronds, and lemon slices in fish cavity. Sprinkle top side of fish with chopped parsley and 1 1/2 teaspoons chopped thyme. Cover and chill at least 1 hour. DO AHEAD: Lime yogurt and fish can be made 1 day ahead. Keep refrigerated.